CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF DRIED BROCCOLI STALK, SHRIMP SHELL, AND MUSHROOM STEM WASTE FOR FURIKAKE INNOVATION

SUTANTO, KEVEN ABBIE JUNARTO (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT UTILIZATION OF DRIED BROCCOLI STALK, SHRIMP SHELL, AND MUSHROOM STEM WASTE FOR FURIKAKE INNOVATION. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

This furikake is crafted from broccoli stalks, shrimp shells, and mushroom stems ingredients typically discarded as food waste. Through a process of drying, sautéing, baking, and grinding, these materials are transformed into a savory, umami-rich seasoning, enhanced with toasted sesame seeds and seaweed for a delightful flavor and texture. Unlike traditional seasonings, this furikake appeals to eco-conscious consumers by repurposing by-products, reducing waste, and optimizing resource use. Sensory evaluations revealed a pleasing aroma and taste, with initial concerns about color and texture resolved by adding natural colorants like chili flakes and paprika powder and refining the drying process. This furikake provides a nutrition value that has 22 Cal/serving with a serving size of 5 grams. In addition, the selling price of broccoli stalk, shrimp shell, and mushroom stem furikake is Rp18,000/pack. Keywords: Furikake, Drying, Baking, Broccoli stalk, Shrimp shell, Mushroom stem, Sustainable, Seasoning

Item Type:

Thesis (Diploma)

Contributors:

Contribution	Contributors	Email
Thesis advisor	SARI, S.T., M.Sc., NOVI INDAH PERMATA	UNSPECIFIED
Reviewer	ADHIANATA, S.TP., M.Sc., HENI	UNSPECIFIED
Reviewer	HADIWIRAWAN, A.Md. Par., GILBERT YANUAR	UNSPECIFIED

Additional Information:

2374130010058

Uncontrolled Keywords:

Furikake, Drying, Baking, Broccoli stalk, Shrimp shell, Mushroom stem, Sustainable, Seasoning

Subjects:

T Technology > TX Home economics

Depositing User:

Herlina Eka Rosita

Date Deposited:

11 Nov 2025 03:28

Last Modified:

13 Nov 2025 02:36

URI:

http://repository.ottimmo.ac.id/id/eprint/1319

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